Cream of Broccoli Soup Recipe

Broccoli is rich in vitamin A, C, and K and is one of the most nutritious vegetables available. Many picky eaters and kids do not find it very appetizing, especially when it has to be eaten as a salad. However, there is a solution for it. A cream of broccoli is simply delicious, healthy, and very easy to prepare.

The rich and creamy texture of the soup will just melt in your mouth and you won't even feel that you are ingesting this vegetable. It can be a light meal by itself or can be eaten with Italian bread.

Ingredients

• Margarine, 2 tbsp.
• Onion, 1 (chopped)
• Celery Stalk, 1 (chopped)
• Chicken Broth, 3 cups
• Broccoli Florets, 8 cups
• Margarine, 3 tbsp.
• All-purpose Flour, 3 tbsp.
• Milk, 2 cups
• Black Pepper, to taste (ground)

Preparation
Melt 2 tbsp. butter in a medium-sized stock pot and sauté onion and celery in it, until they become tender. Add broccoli and broth, cover and simmer for 10 minutes. Puree the soup and return it to heat. Place a small saucepan over medium-heat and melt 3 tbsp. butter in it. Stir in the flour and add milk to the melted butter. Stir until it becomes thick and bubbly, and add it to the soup. Season it with pepper and serve.

Ingredients

• Olive Oil, 1 tsp.
• Onion, ½ cup (chopped)
• Butter, ¼ cup
• Flour, ¼ cup
• Whole Milk, 2 cups
• Chicken Broth, 2 cups

• Broccoli Florets, 4 cups
• Carrots, 1 cup (diced)
• Nutmeg, ¼ tsp.
• Cheddar Cheese, 4 oz. (you can also opt for low-fat cheese)
• Pepper Jack Cheese, 4 oz. (or Monterey Jack)
• Salt and Pepper, to taste

Preparation
Heat olive oil in a small skillet over medium heat. Add the onions and sauté them for 5 minutes or until they become translucent. In a pot, heat butter over medium heat until it melts. Whisk in the flour and keep stirring it for about 3 - 5 minutes. Whisk in milk and add the chicken stock.

Turn down the heat and allow it to simmer for about 20 minutes. Put in the florets, carrots, and onions. Allow it to simmer for at least 25 - 30 minutes more. Season it with salt and pepper. Transfer 2 cups of soup to a blender and make a puree. Put it back in the pot and stir in the nutmeg and cheese, until it melts. Serve it hot.

Ingredients

• Butter, 1 tsp.
• Garlic Cloves, 3 (minced)
• Celery Stalks, 3 (finely chopped)
• Carrots, 2 (finely diced)
• Onion, 1 (diced)
• Rosemary, ¾ tsp. (dried)

• Chicken Stock, 2 cups
• Potatoes, 2 (cut into small cubes)
• Tomatoes, 2 (chopped)
• Tomato Paste, 2 tbsp.
• Flour, 3 tbsp.
• Milk, 3 cups
• Broccoli, 1 cup (chopped)
• Fresh Spinach, 2 cups (chopped)
• Salt and Pepper, to taste

Preparation
Melt butter over medium heat, in a large pot. Cook garlic, celery, onions, carrots, and rosemary until the onions get softened. Add the stock and potatoes, and bring it to a boil. Lower the heat to medium and cook with the lid on for about 8 minutes.

Once you have done that add the tomatoes and tomato paste, and stir to mix well. Cook it covered for 5 minutes. Whisk the flour with milk and stir gradually into the pot on medium flame. Add the broccoli and cook it for 5 minutes. Add spinach and cook until just wilted, stirring often. Season with salt and pepper.

Ingredients

• Broccoli, 1 bunch (coarsely chopped)
• Flour, ½ cup
• Onion, 1 (medium chopped or diced)
• Thyme, ¼ tsp.
• Butter, 7 tbsp.

• Allspice, ⅓ tsp.
• Salt, 2½ tsp.
• White Pepper, ½ tsp.
• Warm Milk, 2 cups
• Vegetable, Beef or Chicken Broth, 4 cups
• Cheddar Cheese,½ cup (shredded)
• Mushrooms, ½ cup (sliced)

Preparation
Melt butter in a large pot. Add broccoli, onion, and thyme, sauté until they become tender. Add the flour and cook on a low heat for about 7 - 10 minutes, stirring it often. Add allspice, broth, and cook on medium-high heat, stirring constantly with a wooden spoon.

Remove it from heat. If you prefer, you can puree the soup in a blender, in small batches. Add the warmed milk. Sauté the mushrooms in a little oil. Use this and green peppers or cheese to garnish the soup and serve it hot.

Ingredients

• Butter, ½ cup
• All-purpose Flour, 1 cup
• Water, 11 cups
• Chicken Bouillon, 3 cubes
• Chicken Breast, 2 lbs. (skinless and boneless halves-cut into bite-size pieces)

• Fresh Broccoli, 2 heads (cut into florets)
• Salt, 1½ tsp.
• Black Pepper, 1 tsp. (ground)
• Light Cream, 1 cup
• Cheddar Cheese, 3 cups (shredded)

Preparation
In a 5 qt. pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from the pot, and keep it aside. In the same pot, combine water, bouillon cubes, chicken, broccoli, salt, and pepper. Bring it to a boil over high heat.

Reduce the heat to medium low, and simmer for 45 minutes. Stir in the flour mixture a little bit at a time, until the soup thickens. Simmer it for 5 minutes. Reduce heat, and stir in the cream. Put 1 cup of cheese at a time, and stir until it melts. Serve it hot.

As you have seen here, there are many versions of this broth and it requires very little effort to prepare them. So you are spoiled for choice and you are bound to find one that will suit your taste. So, go ahead and try them.